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This summer peach coffee cake features a buttery vanilla batter filled with fresh diced peaches and chopped pecans, topped with a crunchy pecan-cinnamon brown sugar streusel and decorated with sliced peaches.
What Makes This Peach Coffee Cake Special
- Fresh Peach Flavor: I use both diced and sliced summer yellow peaches for maximum fruit flavor and juicy texture in every bite. If the peaches have thin skins, I skip peeling (similar to my peach galette) to save time and add a bit of color. For the record, there is no coffee in a coffee cake! It's just good served with a cup of coffee!
- Buttery Pecan Streusel: I use the food processor for a quick, crunchy pecan-cinnamon brown sugar streusel crumb topping with minimal effort.
- Pecans: I add pecans in both the batter and the streusel topping for a crunchy, nutty contrast to all those soft peaches. If you love nuts, you should also try my peach blueberry crisp with almonds and pecan peach dutch baby!
- Great for Summer: I love making this in summer when peaches are at their best. My family and friends love it for brunch, as an afternoon snack, or as a not-too-sweet dessert with ice cream. (Hint: It's also amazing for kids' lunches or a treat to share at picnics.) My other favorite summer desserts are cherry peach lattice pie and strawberry peach cake.
How To Eat and Serve Coffee Cake
- Classic: Serve with hot coffee or hot tea for breakfast or after-dinner dessert-this is a "coffee cake" after all, even though there is no coffee in the cake!
- With Ice Cream: Warm up a slice and top with vanilla bean ice cream or frozen yogurt for the ultimate summer dessert.
- Brunch or Party: Cut into smaller slices or mini squares and add to your breakfast spread or a brunch board with berries, fresh peaches, whipped cream, and other breakfast treats. Or, dust with powdered sugar, top with extra fresh peaches, and serve as a centerpiece for summer parties.
- Lunchbox Treat: Wrap peach coffee cake slices in parchment for a sweet surprise in your kids' (or your own!) lunchbox.
My Other Favorite Peach Cakes
Peach Coffee Cake
This summer peach coffee cake features a buttery vanilla batter filled with fresh diced peaches and chopped pecans, topped with a crunchy pecan-cinnamon brown sugar streusel and decorated with sliced peaches.
Ingredients
For the streusel
- ⅓ cup all-purpose flour (45 grams)
- ⅓ cup light brown sugar (65 grams), packed
- ½ teaspoon ground cinnamon (2 grams)
- 3 tablespoons unsalted butter (42 grams), cold, cubed
- ⅓ cup chopped pecans (40 grams)
For the cake batter
- 9 tablespoons unsalted butter (130 grams), softened
- ¾ cup sugar (150 grams)
- 3 large eggs
- 1 teaspoon vanilla extract (5 milliliters)
- ½ cup full-fat sour cream or Greek yogurt (120 grams)
- 1 ¾ cups all-purpose flour (220 grams)
- 1 ½ teaspoons baking powder (6 grams)
- ¼ teaspoon salt (1.5 grams)
- 1 cup diced ripe peaches (about 150 grams) peeled or unpeeled
- ½ cup chopped pecans (60 grams)
For the toppings
- 1 cup ripe peaches (about 150 grams), sliced
- ¼ cup pecan halves
Instructions
Make the streusel
- Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.
- In the bowl of a food processor, combine flour, sugar, cinnamon and pecans. Pulse 2-3 times to combine. Add 2 tablespoons of cold unsalted butter, cubed. Pulse 6-8 times until the mixture forms coarse crumbs. Place in a fridge until ready to use.
Make the cake batter
- Cream the softened butter and sugar using a hand mixer or stand mixer on medium speed until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, beating well after each addition. It can look curdled at this point, this won't affect the end result. Mix in the vanilla extract. Mix in sour cream until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and beat on low until just combined-do not overmix.
- Fold in the chopped pecans and diced peaches gently with a spatula.
- Pour the batter into the prepared pan and smooth the top. Arrange the peach slices on top. Scatter whole and chopped pecans between the peach slices. Sprinkle the streusel topping evenly over the entire surface. Add a few peach slices and whole pecans on top if you want them visible after baking.
Bake
- Bake 50-55 minutes, until golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let the cake cool in the pan for 15 minutes, then run a knife around the edge and remove it from the pan. Cool completely on a wire rack before slicing.
Notes
- Use ripe but firm peaches: Overripe peaches can release too much moisture and make the cake soggy.
- No need to peel: If the peach skin is thin and smooth, feel free to leave it on for texture and color.
- Room temperature butter and eggs will emulsify better, leading to a lighter, more even crumb.
- Don't overmix the batter after adding dry ingredients-this keeps the crumb tender.
- Fold in peaches and pecans gently with a spatula to avoid breaking the fruit or deflating the batter.
- If the streusel starts to brown too much before the cake is done, loosely tent the top with foil in the last 10-15 minutes. (I didn't have this issue)
Storage, Reheating, Freezing Tips
- Storage: Store leftovers (if you have any!) tightly covered at room temperature for 1-2 days, or in the fridge for up to 5 days.
- Reheating: Warm slices in the microwave for 10-15 seconds to revive that just-baked softness. So good with coffee.
- Freezing: This cake freezes beautifully! Wrap slices individually and freeze for up to 2 months. Thaw at room temp or microwave for a quick treat.
Nutrition
Nutrition Information
Peach Coffee Cake
Amount per Serving
Calories
458
% Daily Value*
Fat
27
g
42
%
Saturated Fat
11
g
69
%
Trans Fat
1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
10
g
Cholesterol
111
mg
37
%
Sodium
162
mg
7
%
Potassium
173
mg
5
%
Carbohydrates
49
g
16
%
Fiber
3
g
13
%
Sugar
23
g
26
%
Protein
7
g
14
%
Vitamin A
715
IU
14
%
Vitamin C
2
mg
2
%
Calcium
67
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
How to Make Peach Coffee Cake (Step-by-Step Photos)
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment.
- Gather all the ingredients - this photo conveniently shows every single ingredient you need (labeled):
- Make the streusel: Pulse flour, sugar, cinnamon, and pecans in a food processor. Add cold butter and pulse until coarse crumbs form. Refrigerate until ready to use.
- Make the cake batter: Cream softened butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla and sour cream. Whisk flour, baking powder, and salt in a separate bowl, then gradually mix into the wet ingredients just until combined.
- Assemble the cake: Gently fold in chopped pecans and diced peaches. Pour the batter into the pan and smooth the top.
- Add streusel and other toppings: Arrange peach slices and scatter whole or chopped pecans over the top. Sprinkle with streusel. Add extra peach slices or whole pecans if desired.
- Bake for 45-50 minutes, until a toothpick comes out clean and the top is golden. Let cool in the pan for 15 minutes, then remove and cool completely on a wire rack before slicing.
Outsanding! I topped it with a scopp of butter pecan ice cream, sprinkled some cinnamon and chopped pecans over the ice cream. Will make it again with the frozen peaches I saved in my fridge.
I’m so glad to hear that. Thank you for the wonderful feedback, Claudia! 🙂
Should there have been some kind of milk/liquid in the batter? It was very pasty.
Hi Christina! Yes, it's missing sour cream. I have updated the recipe. Thank you for pointing that out!! 🙂